2 teaspoons of rosemary
If desired, a piece of clean chilli pepper
Parsley for decoration
How to:
Rub the chicken in salt and pepper before you put it in the pressure cooker. Add the tomato
sauce and water. Cut the onion into quarters and chop the garlic roughly. Add the onion,
garlic, bay leaves, rosemary (and the chillipepper) in the pressure cooker. Close the lid on
the pressure cooker and turn the pressure regulator to high pressure (2). Turn on the heating
source to maximum and wait for a steady stream of steam from the pressure regulator. Leave
the pressure cooker to cook for 18 minutes. Turn off the heating source. Release the pressure
by turning the regulator to decompression mode and open the lid. Serve the lamb stew with
potatoes, pasta or couscous. Decorate with parsley.
Healthy Carrotsoup
Serves 3 persons
Ingredients
6 carrots peeled and chopped
1 leek
1 onion
1 zucchini peeled and chopped
1 apple
3 tablespoons of curry
Olive oil
Water
How to:
Peel carrots, onions and zucchini. Chop them roughly. Rinse the leek and slice into smaller
pieces. Heat up the oil in the pressure cooker and brown the curry carefully. Add all the
vegetables and leave to brown for 5 minutes while gently stirring. Add salt and pepper. Cover
the vegetables with water and add an additional 3 dl of water. Close the lid on the pressure
cooker and turn the pressure regulator to high pressure (2). Turn on the heating source to
maximum and wait for a steady stream of steam from the pressure regulator. Leave the
pressure cooker to cook for 12 minutes. Turn off the heating source. Release the pressure
by turning the regulator to decompression mode and open the lid. Mix the soup with a stick
mixer. Add extra salt or pepper if necessary. Serve with freshly baked bread.
Goulash
Serves 6 persons
Ingredients
500 g ground beef
1 onion chopped
1 green pepper
1 can chopped tomatoes
I
½
dl corn
3 tablespoons tomato puree
1 teaspoon paprika powder
2 teaspoons chilli powder
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